Italian Nachos
.
Yield
4 servingsPrep
8 minCook
6 minReady
14 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pita bread rounds
whole wheat or white |
* |
| ½ | cup |
marinara sauce
|
|
| ¼ | cup |
Parmesan cheese
|
|
| 3.25 | ounces |
black olives
sliced |
|
| ¼ | cup |
mozzarella cheese, non-fat
shredded |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | cup |
basil
fresh leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pita bread rounds
whole wheat or white |
* |
| 118 | ml |
marinara sauce
|
|
| 59 | ml |
Parmesan cheese
|
|
| 93.9 | ml/g |
black olives
sliced |
|
| 59 | ml |
mozzarella cheese, non-fat
shredded |
*
|
| 1 | clove |
garlic
minced |
|
| 237 | ml |
basil
fresh leaves |
*
|
Directions
Preheat the oven to 350℉ (180℃) F (175 degrees C).
Use scissors or kitchen shears to cut the pita breads in half, then into triangles.
Peel apart the bread halves to make as many triangles as possible.
Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.
Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy.
While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.
Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them.
Quickly cover with shredded mozzarella cheese, and whole basil leaves.
Serve.
